Mercimek corbasi

Method

Heat olive oil and butter in a large pot and fry the finely diced onion until softened, about 3-4 minutes. Add the diced carrot and potato, stirring well, then cook for another 2 minutes. Add the rinsed red lentils, paprika, cumin, salt and pepper, stirring to coat everything in the spices. Pour in the stock and water, bring to the boil, then reduce heat and simmer gently for 25-30 minutes until the lentils and vegetables are completely soft. Using an immersion blender, puree the soup until smooth and creamy. Stir in the dried mint and lemon juice, adjust seasoning to taste, and serve hot with crusty bread.